Preheat oven to 275F -- very low. Combine the corn meal with onecup of milk. Scald the remaining three cups of milk in a saucepanover medium heat. Stir in the corn meal mixture a little at a timeand cook, stirring, constantly, for 15 minutes, or until the mixtureis about as thick as breakfast cereal. It is important to keepstirring to prevent lumps. Remove from heat. Combine sugar, spicesand salt, stir them into the corn, mixture. Add the molasses andlight cream. Pour into a greased two-quart baking dish and bakefor two hours. Set aside at least an hour. Serve pudding warmwith a pitcher of heavy cream to pour over each portion at thetable.